Sherry peas with quail eggs and ham – Food & Home Magazine
Sherry peas with quail eggs and ham—delicate flavors in a quick, tasty side dish perfect for special occasions or meals at home.
Ingredients
- Sauce
- 30ml (2 tbsp) olive or avocado oil
- 4 garlic cloves, peeled and thinly sliced
- 1 red onion, chopped
- 8 slices ibérico or serrano ham
- 60ml (¼ cup) full-cream sherry
- 60ml (¼ cup) vegetable stock
- 500g frozen peas
- Maldon sea salt and freshly ground black pepper, to taste
- 12 soft-boiled quail eggs, peeled and kept warm
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